Shakshouka

1
Francine Lizotte

By
@ClubFoody

This Shakshouka dish is packed with flavor! These poached eggs in a spicy tomato sauce are a great breakfast to enjoy on weekends with friends and family!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-8 servings
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 3-4 Tbsp
    olive oil
  • 1 1/2 c
    white onion, diced
  • 3/4-1 tsp
    ground himalayan sea salt, or to taste, divided
  • 1/2 c
    bell peppers, diced
  • 4 large
    cloves garlic, pressed
  • 1 Tbsp
    tomato paste
  • 5 large
    ripe tomatoes, washed and cubed
  • ·
    freshly ground black pepper, to taste (i always use peppercorns)
  • 1 1/2 tsp
    harissa
  • 1 tsp
    smoked paprika, or more to taste
  • 6-8 large
    free-run eggs
  • 1 Tbsp
    fresh cilantro, roughly chopped

How to Make Shakshouka

Step-by-Step

  1. In a cast iron pan over medium heat, add olive oil. When hot, add onions and season with a pinch of salt. Sauté them for about 7 minutes or until translucent and soft, stirring often. 2 minutes later, add bell peppers and continue sautéing for the remaining 5 minutes.
  2. Add garlic and sauté for 1 minute. Add tomato paste and stir until the ingredients are coated. Add tomatoes and sprinkle with ground sea salt. Stir the ingredients very well before seasoning with freshly ground black pepper. Cover and simmer for 5 minutes and then season with harissa and smoked paprika. Cover and cook for another 5 minutes. Remove the lid, stir and let it cook down for 5 minutes.
  3. When time is up, taste and adjust if necessary. With a spoon, make a small well and crack an egg in it so it holds together. Repeat with each egg by making a small well and cracking an egg in it. Cover and poach the eggs for 5 minutes.
  4. Remove from the heat and sprinkle with fresh chopped cilantro. Serve with crusty bread.
  5. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=wAFm-4akFgU

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